Homemade poultry sausage

Table of contents:

Homemade poultry sausage
Homemade poultry sausage
Anonim

Sausage is a snack that appears on every table, both festive and everyday. Of course, on the shelves of stores there is a large assortment of it, but the most delicious and healthy one, prepared by yourself.

Ready-made homemade poultry sausage
Ready-made homemade poultry sausage

Recipe content:

  • Ingredients
  • Step by step cooking
  • Video recipe

There is no shortage of food in the country now, and the eye is pleased with a huge selection of delicacies. However, how natural and healthy they will be is a big question. For this reason, many housewives start preparing food on their own. Women bake bread, dry noodles, make yoghurts, curds and much more that you can't even list. However, not everyone makes sausage. Therefore, this review will be devoted to homemade poultry sausage, which will appeal to both children and adults.

Having once cooked homemade sausage, I gave up store products forever. Knowing how to cook it, you can constantly experiment, making sausage from different products. They use it like a store-bought one: they make sandwiches, use it in salads, fried with scrambled eggs, etc. Today we will work and cook duck fillet sausage. Although, in the absence of this type of bird, you can use completely different products, incl. and offal.

I think that the homemade sausage, the recipe for which I will present, will appeal to everyone, both in taste and in smell. The process of obtaining this product does not take much time and effort, but all family members will have breakfast with safe delicacies.

  • Caloric content per 100 g - 302 kcal.
  • Servings Per Container - 3 Sausages
  • Cooking time - 1 hour 10 minutes
Image
Image

Ingredients:

  • Duck fillet - 2 pcs.
  • Sour cream - 150 ml
  • Eggs - 2 pcs.
  • Garlic - 2-3 cloves
  • Salt - 1 tablespoon or to taste
  • Ground black pepper - a pinch

Making homemade poultry sausage

Fillet washed
Fillet washed

1. Wash the duck fillet under running water and pat dry with a paper towel. If there is a skin on it, then remove it, because it contains a lot of cholesterol. Although if excess fat is not terrible, then you can leave it.

Fillet sliced and dipped in a food processor
Fillet sliced and dipped in a food processor

2. Cut the meat into slices and load into a food processor.

Fillet chopped into a homogeneous mass
Fillet chopped into a homogeneous mass

3. Beat the fillets until smooth and smooth. You can achieve this texture using a blender or a meat grinder with a fine grid. But in a meat grinder, the meat will need to be twisted 2-3 times so that the minced meat is more uniform.

Added spices to the harvester
Added spices to the harvester

4. Add black pepper and salt to the minced meat. You can also add any spices to taste.

Added sour cream to the combine
Added sour cream to the combine

5. Then beat in two eggs.

Garlic is squeezed into the harvester through a press
Garlic is squeezed into the harvester through a press

6. And pour in the sour cream. Instead of sour cream, you can use milk or broth. Peel the garlic and pass through a press.

Fillet chopped with spices until smooth
Fillet chopped with spices until smooth

7. Beat all food again until smooth, so that all food is evenly distributed.

Minced meat is laid out on cling film
Minced meat is laid out on cling film

8. Now take a piece of cling film and place 5-6 tbsp on top of it. minced meat.

Minced meat in a film is rolled up with a sausage
Minced meat in a film is rolled up with a sausage

9. Roll the foil tightly into a piece of candy and fix the edges firmly.

Sausages are boiled
Sausages are boiled

10. Place the sausages in a saucepan filled with water and simmer them after simmering under a closed lid for about 45 minutes.

Finished sausage
Finished sausage

10. Remove the cooked sausage from the broth and cool without unfolding. Then remove the film and send the sausage to the refrigerator. It is necessary for it to cool well, then the product will keep its elastic shape. If you cut it warm, then the sausage can crumble.

When the homemade sausage is completely chilled, use it as directed.

See also a video recipe on how to cook homemade sausage (program "All will be good").

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